Have you ever wanted to eat something clear, crunchy, and flash-fried to perfection? Well, now’s your chance, provided you have the time, the ingredients, the supplies, and the desire to whip up a batch of “glass” potato chips.
The chips (or crisps)—which are made primarily of baked potatoes and homemade potato stock, and not actual glass—were prepared and popularized by Barry Lewis (a.k.a. My Virgin Kitchen). After making a how-to video for a lemon meringue pie with clear filling, Lewis was bombarded with requests to attempt an Instructables recipe for clear chips, and he was clearly (get it?) game for it. You can try his step-by-step instructions for yourself.
The good news is you only need six ingredients. The not-so-good news is if you decide you want some glass chips of your own right now, you’ll need to wait a little longer, because it can be a multi-day process. There are ways to minimize that time, but you’re still going to be doing a lot of baking, chilling, whisking, and waiting—at least eight hours of drying the chips out in the oven before flash frying.
Basically, glass potato chips are a daunting, delicious undertaking. At least, I suspect they are. If anyone would like to confirm my suspicion and mail some clear crisps my way, I won’t stop you. (Also, Lewis seems to enjoy puns as much as I do, and he has a couple pugs, so I guess I have to like and subscribe.)
Which foods do you want to see turned transparent? Let us know in the comments!
Images: MyVirginKitchen
Source: Foodbeast
